Preheat the oven to 200 °C (180 °C fan). Halve the avocado, remove the stone and carefully make the hollow a little bigger if needed.
Sit the avocado halves in a small baking dish so they stay steady. Carefully slide the eggs into the hollows.
Season with salt, pepper and chilli flakes. Bake the avocado eggs at 200 °C for 12–15 min until the egg white has set and the egg yolk is still slightly soft.
Finely chop the chives. Scatter them over the hot avocado eggs once they're out of the oven.
Season again with pepper and a few chilli flakes if you like. Leave to rest briefly so the flavours settle.
Serve warm straight away – best fresh from the oven.
Good to know
Sometimes it can be simple and still really good. That's exactly how this oven dish feels: warm, creamy and ready to go in the oven in a few minutes.
Swaps
Chives → parsley (also contains vitamin C and folate); chilli flakes → sweet pepper flakes (milder, with plant compounds); avocado → baked mushrooms (a different texture, with a little fibre); egg → sheep's or goat's milk feta (contains protein and calcium, but has a different allergen profile: milk)
Allergens
Contains egg. Avocado can be relevant for people with a latex allergy. Season mildly for children; in pregnancy, only serve with the egg fully set.
